COOKING WHEN IT COMES TO DOING BUSINESS THE MOST IMPORTANT THING IS LOCATION, LOCATION, LOCATION! OFFICE West B loomfield Maple • - Orchard 13 Mile - Farmington Rd. • Beautiful Medical Village. • Suites from 900 sq. ft. completely plumbed and finished. • Move in now! amenities included. Plenty of parking. • Immediate occupancy. • OFFICE Birmingham RETAIL Farmington Woodward Avenue Grand River - E. of Drake • High visibility location. • Join Olde, Minute Press, Subway. • 850, 1275 sq. ft. or both for immediate occupancy. • .' ; otos. • 3 cups cooked turkey breast, diced Dressing: 1 Cup light mayonnaise 2 tablespoons olive oil 1 tablespoon lemon juice 2 teaspoon Dijon-style mustard 1 /4 cup orange juice 1 tablespoon grated orange peel Dash cayenne pepper (or to taste) MEDICAL Farmington Hills 2, 3, and 4 room suites with all •• • Empire Continued from Page 84 $•,/ • 600 sq. ft. • 3 room suite. 2 private offices and reception area. • • immediate occupancy! • \I • • • •:•.t.• 4. ,ti ' ; tis .4 7 w• : . . DAVID M. TISDALE & COMPANY COMMERCIAL BROKERAGE (313) 626-8220 RELIABLE AND EXPERIENCED SINCE 1930 insurance estimates accepted expert color match, foreign & American TOWING & RENTAL CARS AVAILABLE 28829 Orchard Lake Road, Farmington Hills, MI 48018 MAX FLEISCHER BETWEEN 12 & 13 Mile Rd. OPENING/EXPANDING A BUSINESS??? Right in Your Own Driveway! I've Got LOCATIONS LOCATIONS LOCATIONS Call Today JONATHAN BRATEMAN FARBMAN/STEIN (313) 569-3333 cd INVESTMENTS RETIREMENT PLANNING Alan G. Yelensky Registered Representative 3000 Town Center Suite 2400 Southfield, Michigan 48075 (313) 353-5600 Conneticut Mutual Financial Services, Inc. An associate of the (DAlliance Connecticut Mutual Life insurance Company and its subsidiaries/affiliates, Hartford, Ct 86 FRIDAY, OCTOBER 21, 1988 I THE TUNE -UP MAN Certified by the National Automotive Institute of Excellence Comes to your home or office with the garage-on-wheels Valet service that doesn't cost one penny extra • Expert diagnostic tune-up • Electronic analyzer- all engine systems • Professionally trained mechanics • Perfect results assured Expanded Services Call Sanford Rosenberg for your car problems imil i r 4* 398-3605 rzAcisAard' H MM. I On a large platter arrange leaves of washed lettuce, with stalks toward the inside of the platter. Arrange slices of avocado and grapefruit in a large ring on the outside of the platter. Arrange orange and onion slices in a smaller ring inside the first ring. Sprinkle lemon juice over the rings. Put the diced turkey breast in the center of the rings. For the dressing, combine the mayonnnaise, olive oil, and lemon juice in a small bowl. Stir until well blended. Add the mustard, orange juice,peel, and pepper to taste. Mix until dressing is well blended and flows easily. Drizzle half of the dressing mixture over the salad and serve the remainder in a bowl. Makes about 8 servings; 315 calories per 6-ounce serving. CHICKEN WITH HONEY- ORANGE SAUCE 2 tablespoons vegetable oil 1 3-pound broiler chicken, cut up (and skin remov- ed if desired) 2 medium onions, sliced 1 cup orange juice 1 /4 cup honey 2 teaspoons lemon juice 1 h teaspoon ground ginger teaspoon ground V4 nutmeg 1 teaspoon paprika Salt and pepper to taste Orange slices for garnish Heat the oil in a large skillet, and brown the chicken evenly on all sides. Place the chicken in a shallow baking pan (or -leave it in the skillet if it is ovenproof), and arrange the onion slices on top. Mix together the orange juice, honey, lemon juice, ginger, and nutmeg, and pour over the chicken. Sprinkle the chicken with the paprika, salt and pepper. Cover the pan, and roast the chicken in a 350-degree oven for about 1 hour or until the thickest pieces are tender. Transfer the chicken to a serving plat- ter with the onion slices, and baste the pan juices. Garnish with fresh orange slices. Makes about 6 servings; 364 calories per 5-ounce serving. TURKEY BROCCOLI STIR-FRY 1 pound raw turkey breast, sliced 4 teaspoons vegetable oil Generous % cup slivered almonds 1 large onion, thinly sliced 2 garlic cloves, minced 1 cup turkey or chicken broth 1 pound fresh broccoli, sliced diagonally into small pieces 1 cup dry white wine % pound fresh mushrooms, sliced 1 teaspoon cornstarch 4 teaspoons soy sauce Rinse the turkey and pat it dry. Cut it into 1/2-wide strips. Heat a wok or large nonstick skillet over high heat. Add 2 teaspoons oil. Add the almonds and shake the pan gently until almonds are very lightly browned. Remove the almonds and drain them on paper towels. Reserve. Add the remaining oil to the pan.. When it is hot, add the turkey and stir-fry for 2 minutes to sear the pieces. Remove and reserve the turkey. Combine the onion, garlic, and 1/2 cup broth in the pan. Cook and stir until the broth evaporates and the onions are very lightly browned. Add the broccoli, wine, and remaining 1 /2 cup broth. Cook over medium heat, stirring occa sionally, about 4 minutes. Add the mushrooms and con- tinue cooking until the broc- coli is crisp-tender. Mix the cornstarch and soy sauce, and stir the mixture into the li- quid until it simmers and thickens. Stir in the reserved turkey strips, and cook, stirr- ing constantly, until they are heated through, about 3 minutes. Garnish with the reserved almonds. Makes about 4 servings; 320 calories per 6-ounce serving. "'""1 NEWS l'"'"" Israel Tourism Down In 1988 Tel Aviv (JTA) — Tourism to Israel declined 13 percent in the first nine months of 1988, compared to the same period of the previous year, the Cen- tral Bureau of Statistics reported last week. Iburism is running 20 per- cent below compared to the April-July 1987, but saw a slight increase over the past there months. About 80,000 tourists visited Israel in September, 66,000 by air and 12,000 each by land and by sea.